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Chermoula Prawn & Shaved Fennel Salad Recipe


Chermoula BBQ Prawn & Shaved Fennel Salad Recipe

Image: Lee Holmes

Looking for a recipe that tastes like summer on a plate? This one is for you. If you’re not familiar with Chermoula, it’s a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking traditionally used to flavour fish and seafood.

Serves: 4

DF, GF

Ingredients

Method

  • Chermoula
  • (Use store-bought to speed up the cooking process or make your own and store in the fridge.)
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp sweet paprika
  • 2.5cm piece fresh ginger, chopped
  • 3 cloves garlic, roughly chopped
  • 1 small red chilli, deseeded & roughly chopped
  • Handful parsley leaves
  • Handful coriander leaves
  • 1 tbsp lemon juice
  • 100mL olive oil
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • Shaved Fennel Salad
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice
  • ¾ tsp sea salt
  • ¼ tsp freshly black ground pepper
    1 zucchini or cucumber, thinly sliced lengthways using a vegetable peeler or knife
  • 1 large fennel bulb, fronds reserved & chopped, bulb shaved using a vegetable peeler or knife
    40g red onion, thinly sliced
  1. To make the chermoula, process all the ingredients in a food processor until smooth.
  2. Place the prawns in a bowl and add ¾ of the chermoula, setting aside the rest in a jar in the fridge for later use. Mix until the prawns are well coated.
  3. Preheat a barbecue grill plate to high or heat a chargrill pan over medium–high heat and cook the prawns for 3–4 mins on each side, until cooked through.
  4. To make the salad, whisk the olive oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, shaved fennel, half the fennel fronds and the onion, then stir gently to coat well.
  5. Serve the prawns with the salad and garnish with the remaining fennel fronds.



 

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.